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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This red pepper and walnut dip is one of the outstanding dips of the eastern Mediterranean, as delicious and striking as the far more famous hummus and baba ghanoush. It is easy to make, and will add an exotic flair to any table. Read more . Make this three to four days ahead of time, so as to let it sit and develop its flavors more completely. If you can't wait that long, I completely understand (I often make a double batch so I have enough for the intended meal) a couple of very important keys here - firstly: toast the walnuts and the cumin seed, and secondly: let this dip return to room temperature before serving. I like to dip pita chips or warmed lavash in this. I have included a method for making pomegranate molasses if you can't find any. Enjoy this! Ingredients:
2 large red bell peppers |
2 cloves garlic, minced |
1 small onion, finely chopped |
2 tablespoons red pepper paste, or one fresh hot chili pepper, seeded and finely minced. you can also substitute with a jalapeño pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper this is totally your personal preference as to how much heat you want to incorporate in the dip. |
3/4 cup fresh bread crumbs, toasted |
3/4 cup walnuts, toasted and ground |
3 tablespoons lemon juice |
2 teaspoons pomegranate syrup/molasses |
1 tablespoon yogurt |
1-2 teaspoons cumin seeds, toasted and coarsely ground |
salt to taste |
1/4 cup olive oil |
**** to make pomegranate molasses |
bring to boil 1 quart pomegranate juice (such as pom wonderful), 2/3 cup sugar, 2/3 cup lemon juice and simmer on low until reduced to 1-1/3 cups. |
or even easier: simmer any quantity of pomegranate juice on low heat until it is reduced and thick enough to coat a spoon. |
Directions:
1. Roast the peppers over a gas flame or under the broiler, turning until blackened and blistered all over. Place in a bag for 10 minutes to loosen the skins. Slit the peppers open and remove the membranes, stems and seeds. Skin and allow to drain.
2. Meanwhile, combine the walnuts, bread crumbs, onion, and garlic in a food processor and process until finely ground.
3. Add the bell peppers, lemon juice, olive oil, and pomegranate syrup/ molasses and blend until creamy.
4. Add the cumin and chili paste to taste, adjust the seasoning, and scrape into a 2-cup storage jar. Chill
5. When ready to serve, allow the dip to come to room temperature
6. Decorate with ground cumin and a drizzle of olive oil.
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